29.9. Enhancement of Antifreeze Activity
It has been shown that antifreeze activity can be enhanced via interactions of antifreeze isoforms, by interactions of enhancing proteins with the AFPs and antibodies, by interactions of the AFPs with low molecular weight substances such as glycerol, sorbitol, amino acids and citrate, by polycarboxylates (Amornwittawat et al., 2008), and by changing the primary sequence of the AFP (Zachariassen et al., 2010; Wu and Duman, 1991; Li et al., 1998a; Wang and Duman, 2005).
AFPs purified from insects were observed several times to show a lower antifreeze activity than that seen when antifreeze activity was measured on intact hemolymph. Wu and Duman (1991) observed that when certain proteins or agar were added ...
Get Emerging Technologies for Food Processing, 2nd Edition now with the O’Reilly learning platform.
O’Reilly members experience books, live events, courses curated by job role, and more from O’Reilly and nearly 200 top publishers.